Pan-roasted pears, speck, gorgonzola and walnuts – Tom Hill, Ducksoup

Ducksoup, the wisdom of simple cooking©
Serves 2


2 Comice pears
150g thinly sliced speck
100g gorgonzola
75g lightly toasted walnuts
Extra-virgin olive oil
Salt and freshly ground black pepper


Cut the pears into quarters and remove the seeds from the cores.

Warm a little olive oil in a heavy-based frying pan over a medium heat and add the pears, cut side down. Cook until golden brown (about 2 min), then turn and brown the other side.

Arrange the pears evenly on the plates. Gently place and curl the speck in and around your pears, then using a teaspoon, add nuggets of Gorgonzola over the pears and the speck.

Crush the walnuts in your hand and scatter over the top. Dress with a little olive oil and season with salt and pepper.


Recipe from Ducksoup, the wisdom of simple cooking by Tom Hill and Clare Lattin (£19.99, Square Peg - Penguin Random House)

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